Steak Frites with Herbed Compound Butter

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STEAK FRITES WITH HERBED COMPOUND BUTTER
Serves 4


INGREDIENTS:
(2) Rib Eye Steaks
salt and pepper to taste
Herbs de Provence, to taste

For Fries:
2 Russet Potatoes, peeled and sliced in half lengthwise
vegetable oil for frying

For Compound Butter:
4 tbsp butter
1 tbsp shallot, minced
1 tsp fresh parsley, minced
1 tsp fresh chives, minced
1 tsp fresh tarragon, minced
salt and pepper to taste

For serving:
Dijon mustard

METHOD:
Season both sides of steak with salt, pepper and herbs de Provence. Place on a plate and keep covered and refrigerated until ready to grill.

Then you can prepare the compound butter. In a small bowl add all the ingredients and mash together with a fork until combined. Cover and refrigerate until ready to serve.

An hour before serving prep the fries.

Set a mandolin to the julienne setting, and set the thickness to 1/8” thick.

Run 1 potato half through the mandolin to create the matchstick fries. Separate the pieces and place in a bowl of cold water. Repeat the process until all the fries are cut.

Then take the bowl to the sink and pour out water and refill the water until the water runs clear of any starch. Then drain water completely.

Transfer the fries to a baking sheet, lined with clean kitchen towels. Pat the fries dry with paper towel, and cover with clean paper towel and keep in fridge until ready to fry.

30 minutes before serving, lightly grease an outdoor grill or grill pan to medium heat.

Place steaks horizontally on grill at first. Then after a few minutes rotate the steaks vertically and continue to grill. This will create a nice cross hatch pattern.

Grill the steaks on each side 4-7 minutes each side for medium or 5-8 minutes for medium. Then flip and repeat the same process for the cross-hatch pattern.

Grilling times may need to be adjusted depending upon the thickness of your steaks. Thinner steaks will take less time, thicker steaks will take more time. The best way to really know when your steaks are done is with a meat thermometer 145F for medium rare and 160F for medium.

Allow to rest for at least 15 minutes. Meanwhile prepare the fries.

Heat oil in a large Dutch oven until it registers at 375F with a candy thermometer. Line a plate with paper towel to drain the fries after they come out of the oil. Best to have this all ready to go.

Fry the French fries in 2 batches, turning gently with a spider strainer to cook on all sides. Once golden-brown remove from oil and transfer to the plate lined with paper towel.

Season fries with salt. And serve with the steaks. Serve steaks with Dijon mustard.